Directions

In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

Footnotes

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Most Helpful Positive Review

Aug 14, 2003

This was just like my mom used to make. It was good and basic. An iron skillet is really a must. I didn't really change anything. In the end, I drained off most of the oil and made cream gravy with the drippings. Great over rice.
I also looked at the Deep South Fried Chicken Recipe. They are very similar and combined the instructions for both recipes. If you have not made fried chicken before I would recommend you look at the Deep South recipe as it has a lot of really great tips.

Most Helpful Critical Review

Dip chicken pieces in milk before dredging in the flour and the coating will be extra good. Also travels well and is great as a left-over. Use iron skillet or electric skillet so the temperature is constant and add more shortening as needed.

This recipe was very similar to my grandmother's recipe but I wanted a thicker crust than this recipe. I followed the directions but once i floured the pieces, I gave them an egg bath and refloured for a thicker crust.

The recipe is easy and quick, tastes okay, i added seasoned salt to give more flavor and i also used boneless skinless chicken breasts and cut them into thinner smaller pieces to make "chicken nuggets" for the kids. It also cooked quicker with smaller pieces.

i tried this recipe for my family, they are very picky eater but they loved the chicken. It was flaky and tasted great, I added paparika and cayenne pepper to spice it up just a little. i will make this chicken again.

This was my first time ever frying chicken, and all in all I think it went pretty well. Since I wasn't sure how well the chicken would cook, I boiled it first. The frying went faster than expected this way. Also, it probably couldn't hurt to add some spices to the recipe next time.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.